Description
This Turkish Potato Salad is a delightful blend of tender potatoes, fresh herbs, and zesty flavors. Perfect for any occasion, it brings a taste of summer to your table.
Ingredients
Scale
- 2 pounds potatoes (Yukon Gold or red-skinned)
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon sumac
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup chopped parsley
- 1/2 cup diced red onion
- 1/2 cup diced cucumber
- 1/2 cup diced tomatoes
- 1/4 cup pitted and chopped black olives
- 1/4 cup crumbled feta cheese
Instructions
- Wash the potatoes thoroughly under cold running water to remove dirt. This takes about 2-3 minutes.
- Place the whole potatoes in a large pot and cover them with cold water. Add a pinch of salt and bring the water to a boil over medium to high heat. This takes about 10 minutes.
- Once the water is boiling, reduce the heat and let the potatoes simmer for 15-20 minutes until they are tender with a fork but not falling apart. Be careful not to overcook them.
- While the potatoes are cooking, prepare the dressing by whisking together olive oil, lemon juice, sumac, salt, and black pepper in a small bowl. This should take no longer than 5 minutes.
- When the potatoes are done, drain them and let them cool for a few minutes until they are safe to handle.
- Peel the potatoes if desired and cut them into bite-sized cubes. This takes about 5 minutes.
- In a large bowl, combine the diced potatoes with the chopped parsley, diced red onion, diced cucumber, diced tomatoes, black olives, and feta cheese. This should take about 5 minutes.
- Pour the dressing over the salad and gently mix all the ingredients without mashing the potatoes. This requires about 2 minutes of care.
- Taste the salad and adjust the seasoning as needed. Serve the salad at room temperature or chilled, garnished with additional parsley if desired. This takes only 1-2 minutes.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Salad
- Method: Boiling
- Cuisine: Turkish
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 10 mg
Keywords: Be careful not to overcook the potatoes as they may fall apart and affect the salad's texture. You can substitute sumac with a splash of lemon juice and some paprika if unavailable. For a vegan version, replace feta with a plant-based alternative.